Maui Food and Dining

POSTPONED: Maui’s Top Chefs Featuring at ‘Maui Calls 2014’

August 4, 2014, 2:38 PM HST
* Updated August 5, 5:48 PM
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Editor’s note: Due to the imminent tropical storms, this event will be postponed until the “next feasible date” and the public will be notified when this date is set, according Art Vento, president of the Maui Arts and Cultural Center. Please check back for further updates.

By Vanessa Wolf

A scene from Maui Calls 2013. Courtesy image

A scene from Maui Calls 2013. Courtesy image.

Maui Calls – the MACC’s annual gala fundraiser event – is this Friday, Aug. 8, and the 2014 model promises to deliver more than ever.

The theme for this year’s event is  “Celebrating the Songs of Hawaii,” and scheduled highlights include live and silent auctions, a concert with a surprise musical guest and dancing under the pavilion.

However, we imagine that more than anything you go for the expansive offering of food and drink.


If that’s the case, go ahead and whet your appetite with a sampling of what you can expect.



Chef Alan Wong is serving:

  • “Rafute” Okinawan braised pork belly, ramen noodles, scallop & Kona abalone broth with kai choi tsukemono and green onions
  • Hawaiian kampachi ceviche with Maui Gold pineapple nuoc cham, local radish, red onion and Fresno peppers

Hula Grill


Executive Chef Bobby Masters is serving:

  • Salad of Molokai venison pastrami, arugula, Surfing Goat cheese & candied mac nuts with whole grain mustard vinaigrette, mochiko fennel & pickled mango
  • Lobster edamame hush puppies, snow pea slaw and yuzu vinaigrette, tandoori aioli


Chef Michael Lofaro is serving:

  • Kampachi poke with avocado, mustard oil and smoked ponzu
  • Shrimp and hearts of palm dumplings, Hamakua tomato emulsion, fine herbs, yuzu koshu

Kō at The Fairmont Kea Lani Maui  

Executive Chef Tylun Pang is serving:

  • Grilled fish taco with spicy mango salsa
  • Lavender honey macadamia nut shrimp

Main Street Bistro

Chef Tom Selman is serving:

  • Cherrywood smoked chicken quesadilla
  • Mac nut shell smoked baby back ribs

Makena Beach & Golf Resort

Chef de Cuisine Kurt Lesmerises is serving:

  • Kauai Shrimp & Lumb Crab Salad, Kula watermelon, baby mache, heirloom tomato, cucumber, mint and yuzu vinaigrette
  • Hamachi tacos with yellowtail poke, jalapeno, micro cilantro, avocado and garlic ponzu

Mala Wailea and MiGRANT  

Chef Sheldon Simeon is serving:

  • Korean BBQ served over shaved Kula head cabbage with rendered ribeye schmaltz & warm Kalbi dressing
  • TBD
Ahi poke. Photo by Vanessa Wolf

Ahi poke. Photo by Vanessa Wolf.

Morimoto Maui

Chef Greg Harrison is serving:

  • Tuna pizza: anchovy aioli, olives, jalapeno
  • Boba tea: kaffir lime, coconut, pineapple

Roy’s Ka‘anapali

Chef Joey Macadangdang is serving:

  • Ahi Tataki with avocado mousse,   sweet soy emulsion
  • Maui Cattle Co. beef tartare, baby arugula, lemon oil

Sansei Seafood Restaurant and Sushi

Executive Chef Carl Yeh is serving:

  • Sous vide New York strip steak with shiitake barley risotto and Kula corn and tomato relish
  • Asian duck empanada with cherry ginger sauce

Spago Four Seasons Maui

Chef Cameron Lewark is serving:

  • Kobe beef sliders with Maui onion marmalade
  • Passion-mango sorbet in a sesame cone

Three’s Bar & Grill

Chefs Travis Morrin, Cody Christopher, Jaron Blosser are serving:

  • Takoyaki “octopus fried” balls with garlic aioli, aonori, and bonito flakes          
  • Korean shrimp and kimchee pancake with greens and kochuchang sauce

Tommy Bahama

Executive Chef Maka Kwon is serving:

  • Pork Tenderloin with sweet potato mofong, peas & rice, and mango salsa
  • Island Style Poke with Cucumber Pickle


Four Seasons Resort Maui at Wailea

Rhonda Ashton, Executive Pastry Chef is serving:

  • Chocolate blinis, flambéed bananas, Maui coffee ice cream
  • Pineapple tart, Surfing Goat quark foam, green tea streusel

Grand Wailea

Pastry Chef David Sutherland is serving:

  • Pain perdu flambéed in Maui Gold Rum with Kumu Farms banana ice cream
  • Milk chocolate pot de crème with peanut butter chantilly, coconut brittle and blackberry

In addition, anticipate washing it all down with spirits from the following wineries and vintners:

  • Adelsheim Vineyard
  • Ca’Momi
  • Chappellet Winery
  • Duckhorn Wine Company
  • Handley Cellars
  • John Anthony/JaM Cellars
  • L’Ecole No 41
  • Littorai Wines
  • Merry Edwards Winery
  • Orin Swift/Aveniu
  • Plumpjack Estate Winery/Cade Estate Winery/Odette Estate
  • Rombauer Vineyards
  • Saintsbury
  • Selby Winery
  • Signorello Group/Signorello Estate, FUSE, Edge, Trim
  • Somerston Estate
  • Terre Rouge and Easton Wines
  • Whitehall Lane Winery and Vineyards

Held from 6 to 10 p.m., tickets are $175 per person and available online or by calling 808-242-SHOW (7469).

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